LOADED SPINACH SALAD
8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing, divided
1 8-ounce can beets, rinsed and sliced
1 cup carrots, shredded
2 tablespoons chopped pecans, toasted
Arrange the eggs in a saucepan and cover with water. Set heat to medium-high and cook until it simmers. Adjust heat to low and cover the pan. Cook for another 10 minutes. Drain water and run eggs under cold water until cool. Peel the eggs. Remove yolks of 6 eggs and chop the rest of the yolks with the whites.
For toasting the chopped nuts and seeds, place them in a small dry skillet and cook over medium-low heat.